These Zucchini Corn Fritters use simple, seasonal ingredients but they are incredibly flavorful and versatile. I love having them as a side for dinner, lunch with a salad, or breakfast with an egg on top. You must make! They are heaven.
Place the shredded zucchini in a dish towel or cheesecloth and squeeze out as much liquid as you can. Place the fry zucchini in a bowl and gently combine with the corn, shallot, egg, parmesan, flour, baking powder, salt and pepper. Heat just enough oil to fully coat a large skillet over medium-low heat. Add a dollop of the mixture to the pan and flatten with a spatula. They take about 2-3 minutes each side to cook and turn golden brown. Add enough oil to coat the pan as you cook each batch. Serve with Greek yogurt, basil and paprika on top.
